摘要
This study proposed determining the effects of Ganoderma lucidum hydroalcoholic extract(GHE at 0.5 and 1%)incorporation,storage,and gastro-intestinal digestion(GID)on the antioxidant status of raw/cooked pork patties.GHE was subjected to qualitative and quantitative metabolites assays and antioxidant assays.Raw/cooked pork samples were subjected to pH,color,lipid oxidation,metabolite content,and antioxidant assays during storage time(2℃ for nine days);before and after GID,cooked samples were subjected to metabolite and antioxidant assays.Results demonstrated(p<0.05)that GHE presented metabolites and antioxidant activity.GHE incorporation in raw/cooked samples increased storage stability,regarding pH,color,and lipid oxidation values.Also,GHE incorporation in digested cooked meat samples increased phenolic components and antioxidant values.GHE is a promising ingredient for increasing the antioxidant status of meat products.
基金
CONAHCYT(Investigadoras e Investigadores por México program).
